A fall favorite is butternut squash and red pepper soup. It’s warm, cozy and easy to make within an hour. It’s incredibly cozy to come home to and can be made ahead of time.
I often make this soup and serve it with homemade croutons and sometimes even fried sage! It also goes well with a grilled cheese or some meatloaf on the side.
Ingredients for Butternut Squash Soup
- Butternut Squash: First and foremost, you will need about 3 pounds of butternut squash for this recipe. You can either cube the squash first or roast it whole and scoop it out.
- Red peppers: Adding in roasted peppers to this dish will add a depth of unexpected flavor. Roast the peppers directly over your stove or in the oven and then remove the charred skins before adding to the blender.
- Onion and Garlic: Using a sweet yellow onion gives this soup a wonderful, mellow flavor. Dice your onion and add the roasted garlic to your soup to add a rich depth of flavor.
- Fresh herbs: There’s nothing I love more than adding fresh herbs to brighten a dish. It makes the dish complex and brings the dish forward.
- Ginger: Ginger balances the creaminess of the butternut squash. It also adds some “zing” to the soup.
How to Make Butternut Squash Soup
Making butternut squash soup is quite easy.
First, take your chopped squash and red pepper and toss it in oil and some salt and pepper. Toss it in the oven and let it roast for about 40 minutes. Throw the garlic cloves in with the squash as well and let the garlic roast with the squash.
While the squash and peppers are roasting, dice your sweet yellow onion and add it to a large stockpot with some olive oil. Grate some fresh ginger into the onion and let it cook down together. If you need to deglaze the pan, use a splash of the vegetable broth and let the onions finish carmelizing. Add the herbs into the onions.
Second, add the onion mixture, squash, peppers and vegetable stock to the blender and blend until smooth. Add the blended mixture back to the stockpot and add in the cream, honey and spices. Heat thoroughly and serve immediately.
What to Serve with Butternut Squash and Pepper Soup
There are so many options to choose from when deciding what to pair with your soup! It can either be served as an appetizer or as an entree.
Butternut Squash and Red Pepper Soup
Course: Easy Recipes, Quick & Easy6
servings10
minutes30
minutes200
kcalIngredients
3 lbs 3 butternut squash
2 2 red bell peppers
1 small 1 yellow onion
2 cups 2 low-salt vegetable broth
1/2 cup 1/2 cream
2 cloves 2 garlic
1 tsp 1 grated ginger
3 3 sage leaves
3 sprigs 3 thyme
1 tsp 1 honey
1 tbsp 1 olive oil
1/2 tsp 1/2 ground nutmeg
1/2 tsp 1/2 ground cinnamon
salt & pepper to taste
Directions
- Prep. Coat the butternut squash and garlic and roast at 350 degrees for 40 minutes. The squash will be fork tender and garlic will be slightly browned.
- While the squash is roasting, add olive oil to a large pan and begin to caramelize the onions and add in the minced ginger. Add in the herbs and deglaze the pan with the vegetable stock.
- Blend. Add the onions, herbs, garlic, squash and stock to a blender and blend until smooth.
- Add the mixture back into your stockpot and add the cream. Add the nutmeg, cinnamon and honey and heat through. Add salt and pepper.
- Serve. Serve immediately or let cool and store in an airtight container for up to 3 days.
